📝 About This Recipe
Transport yourself to a Victorian-era breakfast table with this quintessential Anglo-Indian classic, where flaky smoked haddock meets fragrant basmati rice and golden turmeric. This dish is a harmonious marriage of British comfort and Indian aromatics, offering a comforting warmth and a sophisticated depth of flavor. Whether served as a grand weekend brunch or a light, nutritious supper, its vibrant colors and rich textures make it a true showstopper.
🥗 Ingredients
The Fish and Poaching Liquid
- 500 grams Smoked Haddock Fillet (undyed is preferred for a natural look)
- 300 ml Whole Milk (to poach the fish)
- 1 piece Bay Leaf
- 5-6 pieces Black Peppercorns
The Spiced Rice Base
- 300 grams Basmati Rice (rinsed until water runs clear)
- 50 grams Unsalted Butter (divided)
- 1 large Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 tablespoons Mild Curry Powder (Madras style works well)
- 1 teaspoon Ground Turmeric (for that iconic golden hue)
- 3 pieces Cardamom Pods (lightly crushed)
- 500 ml Chicken or Vegetable Stock (hot)
Garnish and Finishing
- 4 pieces Large Eggs (room temperature)
- 1/2 cup Fresh Parsley (roughly chopped)
- 1/4 cup Fresh Cilantro (optional, for extra fusion flavor)
- 1 piece Lemon (cut into wedges)
- 1 small Red Chili (finely sliced, optional for heat)
👨🍳 Instructions
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1
Place the smoked haddock in a wide skillet. Pour over the milk and add the bay leaf and peppercorns. Bring to a very gentle simmer over medium-low heat and poach for 5-8 minutes until the fish is opaque and flakes easily.
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2
Carefully remove the fish from the milk and set aside on a plate. Strain the poaching milk into a jug and reserve it—this is liquid gold for flavor later.
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3
Once the fish is cool enough to handle, remove any skin and bones. Flake the flesh into large, chunky pieces. Cover with foil to keep warm.
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4
In a large, heavy-based saucepan or deep sauté pan, melt 30g of butter over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent but not browned.
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5
Stir in the minced garlic, grated ginger, curry powder, turmeric, and crushed cardamom pods. Cook for 1-2 minutes until the spices are fragrant and 'toasted' in the butter.
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6
Add the rinsed basmati rice to the pan. Stir well to ensure every grain is coated in the spiced butter and looks bright yellow.
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7
Pour in the hot stock and 100ml of the reserved poaching milk. Bring to a boil, then immediately turn the heat down to the lowest setting. Cover with a tight-fitting lid and simmer for 12-15 minutes.
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8
While the rice cooks, bring a small pot of water to the boil. Carefully lower in the eggs and boil for exactly 7 minutes for a 'jammy' yolk. Drain and immediately plunge into ice water. Peel and quarter them.
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9
Check the rice; once all liquid is absorbed and the rice is tender, turn off the heat. Place a clean tea towel over the pan, put the lid back on, and let it steam for 5 minutes. This ensures fluffy, separate grains.
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10
Remove the lid and discard the cardamom pods. Use a fork to gently fluff the rice. Fold in the remaining 20g of butter and half of the chopped herbs.
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11
Very gently fold through the flaked haddock. You want to keep the flakes somewhat intact rather than mashing them into the rice.
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12
Taste and season with salt and plenty of black pepper. Note: the fish is salty, so you may not need much salt.
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13
Transfer to a large warmed serving platter. Arrange the quartered eggs on top, sprinkle with the remaining herbs and sliced chili, and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use undyed smoked haddock for a more natural flavor and to avoid a neon-yellow dish. Always rinse your basmati rice 3-4 times to remove excess starch; this prevents the kedgeree from becoming gummy. If you find the dish a bit dry, add a splash more of the reserved poaching milk just before serving. Don't over-boil the eggs; a slightly soft, jammy yolk adds a lovely creaminess that contrasts with the spiced rice. For a vegetarian version, swap the fish for smoked tofu or roasted cauliflower and use vegetable stock.
🍽️ Serving Suggestions
Serve with a dollop of mango chutney on the side for a sweet and spicy kick. A cold glass of crisp Sauvignon Blanc or a light Pale Ale pairs beautifully with the smoky notes. Offer a small bowl of Greek yogurt or raita to cool down the palate. Accompany with a simple side of buttery sautéed spinach or steamed green beans. A traditional pot of strong English Breakfast tea is the perfect morning accompaniment.